Basic Meat Aspic from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 bouquet garni (parsley, 1 sprig thyme, 1 bay leaf)
• 1 calf’s foot or 4 cleaned chicken feet
• 1 quart water
• salt and freshly ground black pepper
• 1 large leek, sliced
• 2 stalks celery, chopped
• 2 large carrots, sliced
• 1 Spanish onion, sliced
• ½ pound beef bones
• duck or chicken carcass, if available
• ¼ pound raw lean beef, chopped
• 1 teaspoon finely chopped chervil and tarragon
• 1 egg white